Here are presented some simple and classic summer salads.
During summer and warms days a lot of people feel like a light, cold meal either for lunch or dinner. Salad meals are a good alternative to cooked meals. They are usually very easy to prepare and replace a complete meal. There are ideal for picnics. Salad meals allow imagination and creation for unique original plates. To decrease calories from these recipes, replace mayonnaise by light mayonnaise dressing. Olive oil can also be found in light version.
Tuna Pasta Salad
Ingredient for 4:
- 2 cans chunk tuna in water or olive oil
- 250 gr pasta
- 2 big tomatoes or 6 small grappa tomatoes
- 1/2 cucumber
- 2 spoons Black olive
- Garlic or tea spoon of garlic powder
- 2 table spoons mayonnaise
Preparation time: 20 minutes
Instruction:
- Cook pasta accordingly to instruction.
- Wash and cut tomatoes in big cubes
- Wash and cut cucumber in small cubes
- Cut black olives in thick circles
- Cut garlic in very small pieces
- Drain tuna from water or oil
- Mix all ingredients (tuna, tomatoe cubes, cucumber cubes, black olives, garlic) in a medium bowl
- When cooked add pasta to the mixed ingredients. Keep in fridge. Add mayonnaise just before serving.
Shrimp Salad
Ingredients for 4:
- 300 gr Shrimps (freshly cooked or frozen)
- 1 medium tomato or 6 small tomatoes
- 1 pink grapefruit
- 1 avocado
- Chive
- 2 table spoons mayonnaise
Preparation time: 30 minutes
If you use frozen shrimp thaw them either overnight in fridge or few minutes under cold water.
- Cut grapefruit and separate each slice. Optional: remove the thin skin of each slice with a pointy knife. It may take some time but it is worth it. Keep in a medium bowl.
- Cut tomatoes into medium pieces. Add to bowl with grapefruit.
- Remove the avocado skin and cut in think slices or cubes. Add to grapefruit and tomatoes.
- Combine shrimps to the mixed ingredients.
- Before serving add the mayonnaise dressing and mix gently all ingredients.
Salad Nicoise
Ingredients for 4:
- 1 cup mixed salad greens or lettuce
- 1 can chunk tuna
- 2 hard-boiled eggs, quartered
- 2 medium tomatoes or 6 cherry tomatoes
- 1 pepper in slices
- 12 small salty anchovies
- 1 cup small black olives (100gr)
- 2 Table spoons homemade olive oil vinaigrette salad dressing
Vinaigrette:
- 3 spoon of olive oil
- 1 spoon of vinegar or lemon juice
- salt
- Place the salad greens in a medium bowl.
- Add tuna, egg, olives, pepper and tomatoes.
- Mix gently all ingredients
- Prepare the vinaigrette dressing : first mix vinegar and salt until salt is completely dissolved Add olive oil. You can replace vinegar by a lemon juice or orange juice or grappefruit juice. Mix gently in a small bowl.
- Add the anchovy on top of the salad mix and vinaigrette dressing just before serving.
The copyright of the article Colorful Summer Salad Recipes in Classical French Cuisine is owned by Cecile Le Page. Permission to republish Colorful Summer Salad Recipes in print or online must be granted by the author in writing.
